Chicken on the Run

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I have a busy day today and need to leave early for  book club tonight.  This book club is special because we’re reviewing MY book, Saving Nikki.   I love getting out and meeting with women who’ve read the book and want to discuss it.  Most of them are also interested in how the book came to be. 

Okay.  Before I get distracted in talking about book club, I’ve also been trying to figure out what to fix for dinner.  I need to leave here about 5 pm to pick up a friend so she can go with me.   That makes for an early meal, and I know my hubby won’t be ready to eat by then.

This morning it occurred to me that I have a batch of chicken spaghetti in the freezer, and to make it even BETTER, it’s in a loaf pan.  That’s just the perfect size for the two of us.  I took it out of the freezer early this morning, and just now, I put the pan inside the Crock Pot so it can unthaw and heat up during the day.  I love it when I come up with a good plan!  I added just a little water between the crock and the bread pan so the chicken spaghetti will be nice and moist.

Spicy Chicken Spaghetti
This recipe originally came from my sister-in-law, Barbara Dietrich, who is one of the best cooks I know!  My only complaint is that just about everything she bakes has nuts in it, but to turn that around into something positive, I don’t need to be eating the dessert anyway!


 4-6 chicken breast halves


2-3 stalks of celery


1 lb broken spaghetti


salt and pepper to taste


1 large Cheez Whiz (or same quantity of Velveeta) – I use Velveeta


1 can diced Rotel (or don’t use a whole can if you don’t like the spice.  This batch I made you only had about half.)


1 can cream of chicken soup


1 can chicken broth (or cream of mushroom soup) – I like the broth because it doesn’t make it quite so thick.)


1 green pepper, chopped


1 red pepper, chopped


1 medium onion, chopped


 Okay – there were no peppers in this batch because I didn’t have any!  I also used dehydrated onions.  You can see that I don’t really follow the recipe!!!


 Boil the celery with the chicken until the chicken is tender.  Remove chicken and then dice or shred it.  Boil the spaghetti in the same water you cooked the chicken in.    In a separate pan, heat the cheeze, Rotel, soups.  Cook the peppers and onion until onion is yellow but not brown.  Add pepper/onion to the cheese mixture above and add diced chicken.  Put non-rinsed spaghettin in a 9 x 13 pan and pour the sauce over it (cheese and soup mixture).  Stir until well blended.  Top with parmesan cheese if you have some.  Bake in preheated oven 350 degrees for 30 minutes.  May be ooked ahead of time, frozen, and reheated.  Serves around 8.


NOTE:  If you don’t have time for cooking the chicken, it tastes almost as good as just using canned chicken!  That’s the way I usually make it and I’ve had no complaints.   This also makes it a great shelf-stable meal, for the most part.


It’s actually ready to eat when you finish mixing it all up, so if you’re in a hurry, there’s no need to bake.   This recipe will fill one rectangle cake pan and a square one (good for giving to someone else or freezing).  Once you make it a few times you’ll improvise and do it the way you like it.  I’ve tried to be as accurate as I can.  Someone once told me it’s no wonder my food doesn’t taste like anyone else’s because I make so many substitutions!  My family doesn’t like things hot, but the soups and even a little milk added will not only cool down the heat of the Rotel, but will also thin it out.
It’s no wonder that I’m not the cook Barbara is, because once I’ve made a recipe the published way, I tend to substitute to make it easier for me!




All They’ll Need To Know

All They'll Need To Know